Alisa Fleming ~ I love rich and creamy as much as the next person, but sometimes light and refreshing is in order, especially during the summer months. Most vinaigrettes sound like they will fit the bill, but they are heavy with oils. So years ago I came up with my own oil-free vinaigrette recipes, and the one below has become a family favorite. Unlike most low-fat or no-fat dressings, my curry vinaigrette isn't overly sweet and it doesn't have that weird low-fat texture (what do they use to thicken those things?). What it does have is a powerful flavor. In fact, this vinaigrette is so bold, that it can easily overtake any green salad. I recommend using a light hand at first to make sure you can taste every component of your salad.
For serving, this Curry Vinaigrette goes beautifully with most green salads, and I love it with any of the following added ingredients: fresh bell peppers (all colors), olives, chicken, tuna, chopped cucumbers, shredded carrots, roasted beets, green peas (fresh if you've got them!), and avocado. But feel free to try out your own mix with this fat-free dressing …
Adapted from All Recipes
This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free, and optionally Vegan.
Whisk everything together in a small bowl, and douse liberally over your favorite salad.
Note: The original recipe said to season to taste with salt and pepper, but I felt these additions unnecessary. If anything, maybe some fresh ground pepper over the salad after the fact. Also, they said 6 servings, I don’t quite agree, see below …
Yields 4 servings
Article, Recipe, and Photos by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.